Muffin, Blueberry Coconut Recipe

Looking for an easy MUFFIN, BLUEBERRY COCONUT recipe? Learn how to make MUFFIN, BLUEBERRY COCONUT using healthy ingredients.


Submitted by march_ladybug

Makes 12 servings



166 cals. eatingwell.com These muffins are mighty tasty! Don't forget to let them sit before baking b/c it's whole wheat. I left out the 5 tbsp macademias called for in the orig recipe to save cals. Also used coconut milk b/c that's all mom had in the fridge. The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness

Recipe Ingredients for MUFFIN, BLUEBERRY COCONUT

1/4 cup unsweetened coconut
2 tablespoons flour, plus
3/4 cup all-purpose flour, divided
2 tablespoons brown sugar, plus
1/2 cup brown sugar, divided
2 tablespoons canola oil, divided
1 cup whole wheat flour, or whole wheat pastry flour (see Source)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk, (see Tip)
2 tablespoons butter, melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries

Recipe Directions for MUFFIN, BLUEBERRY COCONUT

  1. Preparation

  2. 1. Preheat oven to 400F. Coat a 12-cup muffin pan with cooking spray.

  3. 2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

  4. 3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

  5. 4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

  6. Tips & Notes

  7. * Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

  8. * Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

  9. * Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Categories

Breakfast

Nutrition Facts
Serving Size 73.8g
Amount Per Serving
Calories
166
Calories from Fat
50
% Daily Value*
Total Fat
5.6g
9%
Saturated Fat
2.1g
11%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
93mg
4%
Potassium
96mg
3%
Total Carbohydrates
25.6g
9%
Dietary Fiber
2.0g
8%
Sugars
10.4g
Protein
3.5g
Vitamin A 2% Vitamin C 4%
Calcium 5% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • High in sugar
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